Easy Sheet Pan Honey Mustard Salmon Recipe with Asparagus for Perfect Weeknight Dinner
A quick and easy sheet pan recipe featuring tender salmon glazed with a sweet and tangy honey mustard sauce, roasted alongside fresh asparagus for a balanced and flavorful weeknight dinner.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Cuisine: American
Ingredients
Scale
- 4 salmon fillets (about 6 oz / 170g each), skin-on or skinless
- 1 bunch fresh asparagus (about 1 lb / 450g), trimmed
- 3 tablespoons honey
- 2 tablespoons Dijon mustard
- 2 tablespoons olive oil, plus extra for drizzling asparagus
- 2 cloves garlic, minced (or 1 teaspoon garlic powder)
- Juice of 1 fresh lemon
- Salt and freshly ground black pepper, to taste
- Optional: pinch of smoked paprika or chili flakes
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone baking mat.
- In a mixing bowl, whisk together honey, Dijon mustard, olive oil, minced garlic, and lemon juice until smooth and well combined.
- Trim the asparagus by snapping off the tough ends and arrange the spears on one side of the baking sheet. Drizzle with olive oil and season with salt and pepper. Toss gently to coat evenly.
- Place salmon fillets skin-side down on the other side of the baking sheet. Season lightly with salt and pepper.
- Brush the honey mustard glaze generously over the top of each salmon fillet, distributing the garlic bits evenly.
- Optionally, sprinkle a pinch of smoked paprika or chili flakes over both the salmon and asparagus for extra flavor.
- Bake in the preheated oven for 12-15 minutes, or until the salmon flakes easily with a fork and the asparagus is tender but still crisp. Thicker asparagus stalks may require a minute or two longer.
- Finish with a squeeze of fresh lemon over everything right before serving.
Notes
Watch the glaze during baking to prevent burning; tent salmon with foil if edges brown too quickly. Do not overbake salmon to keep it moist. The glaze can be prepared ahead and stored in the fridge for up to two days. For crispier salmon skin, pat dry and brush with oil before baking. Substitute asparagus with green beans, broccolini, or bell peppers as desired.
Nutrition
- Serving Size: 1 salmon fillet with
- Calories: 375
- Sugar: 9
- Sodium: 150
- Fat: 18
- Saturated Fat: 3
- Carbohydrates: 12
- Fiber: 3
- Protein: 35
Keywords: honey mustard salmon, sheet pan dinner, easy salmon recipe, asparagus recipe, weeknight dinner, healthy salmon, quick dinner